Blue Line Gallery Grand Opening
Passed hors d’oeuvres
Seared Ahi on a rice crisp. Tossed in a soy-ginger vinaigrette and topped with wasabi cream and chives.
Grilled filet mignon. Served on toasted baguette with fontina, arugula and horseradish cream.
Our prosciutto and boursin stuffed mushroom with thyme.
Our house made fig jam and blue castello puffs.
Bacon-onion and crème fraiche puffs.
Eggplant, pesto and gorgonzola crostini
Marinated chicken skewers with pineapple.
Scallops with gruyere and dill crostini.
Stationary food table
A nice selection of hard and soft cheeses. Served with honeycomb, our zinfandel fig jam and fresh berries
Grilled vegetables with goat cheese and lemon-pepper aioli.
Our house made nuts.